2 loinback pork ribs, cut into section (Loin Chops were on sale, so that is what I will use instead)

Combine plum sauce, barbecue sauce, orange juice, oil, ginger, garlic and cumin. Pour over ribs and allow to marinate 1 hour or overnight in the refrigerator. Preheat oven to 350°F. Cover and bake for 1 hour, or until meat is tender. Remove and barbecue for 12-15 minutes, turning occasionally, until cooked.

Note: I didn’t get this marinated as I had to grocery shop in the morning, so I tossed everything in the crock pot at noon and put it on high heat setting. About 15 min before dinner, I took the chops out, laid them in a jelly roll pan, brushed then with the plum sauce I had left over (about 1/4 cup) and broiled the chops until the sauce glazed the chops. Keep a close eye on your ribs or chops if you choose to broil, so they don’t burn!

Basic Brown Rice

For 6 servings:

1-1/2 cups long grain brown rice, rinsed and drained

3-3/4 cups water

1-1/2 tsp. olive oil

Combine brown rice and water, oil and a dash of salt in heavy saucepan. Bring to a boil over medium high heat. Boil 5 minutes. Lower heat as low as possible. Cover pan tightly and let rice simmer 45 minutes without lifting lid. A fter 45 minutes, turn off the heat, and let stand covered 10 minutes. Fluff with a fork and serve.

1 Tbs. gfcf oyster sauce (I used a GFCF fish sauce I had in my fridge)

1-1/2 tsp. gluten and dairy free, lower sodium soy sauce

1-1/2 tsp. cornstarch

1/2 tsp. sugar

1 Tbs. vegetable oil

2 slices fresh ginger root

1 clove garlic, crushed and peeled

Separate the bok choy into stalks. Wash in several changes of cold water and drain thoroughly in a colander. Trim 1/4 inch from the bottom of each stalk. Halve each stalk lengthwise and cut stalks and leaves into 2 inch long pieces. In a bowl, combine the stock, oyster sauce, soy sauce, cornstarch, and sugar. Heat a 14 inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1-1/2 tsp. vegetable oil and ginger, and stir-fry 10 seconds, or until ginger is fragrant. Add the remaining 1-1/2 tsp. vegetable oil, bok choy, and garlic, and stir-fry 1-2 minutes, or until leaves are just limp and bok choy is bright green. Restir the stock mixture and swirl into wok. Stir-fry 1-2 minutes, or until the sauce has thickened slightly and lightly coats the vegetables. Serve immediately.